ag-education is a big thing on farms these days to let people know where their food comes from and how it gets to their table so they can enjoy it. >> also enjoying the food that makes the delta famous is one of the sacramento area's most respected chefs patrick mulvaney. his restaurant mulvaney's business and loan has become a popular hangout for folks hoping to take advantage of mulvaney's culinary consciousness. the more seasonal and local, the better. >> our restaurant is a little different than most other restaurants because our menu changes every day. and for me, instead of, yes, it is a challenge, but rather than thinking of it as it's a challenge in a good sense, because it's what i wake up every day to do. i wake up to say, "what's new today, and what are we going to use? what's coming in the front door, and how are we going to make people in the dining room happy with it?" >> originally from the east coast, patrick says it's fun to work on the west coast where every month brings about more produce to experiment with, including his personal favorite, locally grown pears. on an